Grilled Chicken Breast with White Rice and Roasted Vegetables
Lean grilled chicken breast served with fluffy white rice, steamed broccoli, and red bell pepper with a light lemon-olive oil dressing
Grilled Chicken Breast with White Rice and Roasted Vegetables is a lunch recipe ready in about 35 minutes. Each serving has approximately 683 kcal, 56g protein, 65g carbs, 24g fat. It fits a high-protein diet.
Season the chicken breast with salt and pepper on both sides
Heat a grill pan or skillet over medium-high heat
Grill the chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C)
Let the chicken rest for 3 minutes, then slice into strips
Cut the broccoli into florets and dice the bell pepper
Steam the broccoli for 4-5 minutes until tender-crisp
Place the cooked rice on a plate as the base
Arrange the chicken strips, broccoli, and bell pepper on top
Drizzle with olive oil and fresh lemon juice
Serve hot
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